Sunday, July 31, 2011

Karnataka Mutton Curry


KARNATAKA MUTTON CURRY


Ingredients:
Mutton - 250 gm
coconut milk - 1st extract and 2nd extract - 1 cup each
salt to taste
shallots - roughly chopped - 1 cup
green chillies - 8 - 10 (chopped)
curry leaves - 10 - 15
corriander powder - 1 tsp
pepper powder - 1tsp



Method:
- add all the ingredients in a pressure pan and cook for 8 - 10 whistles.
- or cook till the meat is tender
- serve with rice, appam, idiyappam and dosa.



Source:
Curryleaf 2008

Note:
One good thing in this recipe is it needs no oil and no tadka work to be done. Its simple but tastes awesome.

Saturday, July 30, 2011

Radish Chutney

RADISH CHUTNEY


Ingredients:
radish - 1 
red chillies - 6 - 7
garlic flakes - 5 
onion -1 (small)
salt to taste
coconut - 1 tbsp (grated)
tamarind - 2 pinches
oil - 3 tsp
curry leaves - 6 - 10
mustard seeds - 1/2 tsp






Method:
- peel and chop the radish finely
- in a pan add 1 tsp of oil
- add the radish, garlic, choppped onion, coconut, tamarind, salt and red chillies 
- fry till they cooked and transparent
- this will remove the radish smell
- grind the contents in a mixer  grinder to a fine paste
- in a pan add oil 
- add mustard seeds and curry leaves when the oil is hot
- add the mustard seeds tadka to the chutney and give it one good mix
- serve with rice/ idli / dosa.

Friday, July 29, 2011

Kaju Potatoes

KAJU POTATOES


Ingredients:
potatoes - 3 (cooked, peeled and mashed)
cashew nuts - 5 - 7 (soaked in water)
salt to taste
pepper powder - 1 tsp
egg - 1
corriander leaves - 2 tbsp (finely chopped)
oil - to fry







Method:
- mix potatoes, egg, salt, corriander leaves, pepper powder 
- coarsely grind cashew nuts in a mixer grinder and add that to the potato mixture
- mix well and allow that to rest in the fridge for 1 hr
- after one hour, make equal sized balls from the potato mixture and pat them to even even sized patties
- in a pan add oil, add the patties and cook in slow fire on one side
- then turn them to the other side and cook till they are golden brown
- serve them as a side dish.


This is a Srilankan Dish. My most favourite one. This is very easy to make. I have done shallow fry here, you can also deep fry these patties. The egg will make the mixture bind well.

Goes well with burgers as well.

Thursday, July 28, 2011

Onion Dosa



ONION DOSA


Ingredients:
Dosa batter - 2 cups
salt to taste
onions - 3 (finely chopped)
green chillies - 4 (finely chopped)
oil - as needed






Method:
- On a dosa tava, grease them with oil
- pour a laddle of dosa batter and spread them until they are 1/2" thick
- add the onion and green chillies on the batter and press them to the dosa
- add some oil on the sides and allow them to cook slowly
- when 3/4th cooked, turn the dosa on the other side and cook until they are crisp and  ready to eat.

Serve them with sambar and chutney.


Wednesday, July 27, 2011

Chocolate Chip Cookies


CHOCOLATE CHIP COOKIES

Hello everyone.. I am glad to try this wonderful and easy recipe. These cookies were easy to make and less time consuming.. with an awesome taste.

I have substituted chocolate chips with grated chocolate as I didnt have them and I could make 26 cookies with this measurement.

Ingredients:
butter - 100 gms
sugar - 1/3 cup
brown sugar - 1/3 cup
vanilla essence - 1 tsp
refined flour - 1 cup
soda - 1/2 tsp 
salt a pinch
choco gratings - 1/4 cup
egg - 1







Method:
- Grind the sugar and brown sugar to a fine powder
- add sugar, butter, essence and egg and beat until its creamy
- seive salt, refined flour and soda thrice
- add the flour to the butter mixture slowly and mix well until its well blended
- when the mixture is well blended, mix the chocolate grating, then place the bowl in the fridge for 1 hr
- preheat the oven at 190 degrees 
- remove the cookies mixture from the fridge and scoop out a tsp of it 
- arrange the scooped mixture in a baking tray and bake for 10 - 13 mins
- then remove from the oven.
- the cookies might be a bit soft, but, after leaving them in room temperature they would become firm. 
- Best as an evening snack.


Source:
Priti's website - Indiankhanna.blogspot.com

Tuesday, July 26, 2011

Baby Corn Briyani

BABY CORN BRIYANI


Ingredients:
Rice - 2 cups
baby corn - 2 cups (chopped in rounds)
oil - to fry
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
corriander leaves - 2 -3 tbsp (finely chopped)
salt to taste
ginger garlic paste - 1tbsp
cloves - 2
cardamon - 2 
cinnamon - 1"
bay leaf - 1

To grind:
small onions - 1/2 cup
tomato - 2 
green chillies - 4
pudina - a handful
coconut - 1/4 cup (grated)






Method:
- in a pan add oil
- add cinnamon, cardamom, bay leaf, cloves and fry for a minute
- grind the "to grind" to a fine paste
- add salt and turmeric powder and fry till the  oil oozes out
- add the red chilli powder and corriander powder
- add ginger garlic paste and fry
- meanwhile add little water to the baby corn and cook for 3 whistles
- add the cooked baby corn to the briyani mixture, add the washed rice and water
- add corriander leaves and close the pan
- cook for 2 whistles
- serve with raita.

Monday, July 25, 2011

Capsicum Paneer Masala


CAPSICUM PANEER MASALA


Ingredients:
Capsicum - 1 (chopped into fine cubes)
paneer - 1 cup (crumbled)
salt to taste
onion - 1 (finely chopped)
tomato - 1(finely chopped)
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
garam masala - 1/4 tsp
corriander leaves - 2 tsp (chopped)
oil - 2 tsp







Method:
- add oil in a pan
- add onion and tomato 
- fry till they are cooked and mushy
- add ginger garlic paste, salt, red chilli powder, corriander powder and garam masala
- mix well and fry til the oil oozes out
- add the capsicum and paneer and fry for 2 mins
- add corriander leaves and fry for 2 mins
- add some water and cook them to the required consistancy.

Sunday, July 24, 2011

Vallakkai Milagu Roast

VALLAKKAI MILAGU ROAST


Ingredients:
Green Plaintain (vallakkai) - steamed and peeled. cut into rounds
Milagu (pepper powder) thul - 1 tsp
salt to taste
oil - 2 tbsp
crushed garlic - 1 tbsp
curry leaves - 5 - 6






Method:
- add oil in a pan
- add the garlic and curry leaves and fry
- add the plaintain, salt and pepper powder
- fry for 2 - 3 mins and simmer to roast
- serve as a side dish

Saturday, July 23, 2011

Lauki Kofta Curry

LAUKI KOFTA CURRY


I have taken this recipe from Show me the Curry website. This recipe has come out really well and tasted awesome when served with hot rice.

Ingredients:
For Kofta:
grated lauki (bottle gourd) - 2 cups
besan powder - 3/4 cup
roasted and then coarsely ground peanuts - 1/4 cup
onion - 1 (grated)
salt to taste
corriander powder - 1/4 tsp
red chilli powder - 1/4 tsp
amchur powder - 1/4 tsp 
cumin powder - 1/4 tsp
garam masala - 1/4 tsp
corriander leaves (chopped) - 2 tbsp


For Gravy:
Onions - 2 (finely chopped)
tomatoes - 2 (made to puree)
salt to taste
ginger garlic paste - 1 tbsp
green chillies - 3 (finely chopped)
corriander powder - 1 tsp
red chilli powder -1 tsp
garam masala - 1/2 tsp
cumin powder - 1/4 tsp
Curd - 1 cup 
oil - 2 tbsp







Method:
- mix all the ingredients "for kofta" and make a tight dough. Leave it aside
- add oil in a pan . Add green chillies and chopped onions
- fry well
- add the ginger garlic paste and tomato puree
- fry for 2 - 3 mins
- add the salt, corriander powder, red chilli powder, cumin powder and garam masala and fry
- keep cooking until the oil oozes out
- add the whisked curd to the mixture and keep stiring it
- add some water and fry.
- allow that to cook for 5 mins
- then add the kofta balls slowly into the curry one by one and allow that to cook for 10 mins covered.
- after 10 mins serve with rice / roti.

Source:
Show me the curry website

Friday, July 22, 2011

Brinjal Crisps

BRINJAL CRISPS


Ingredients:
Green long brinjals - 1/4 kg
ginger garlic paste -1 tbsp
salt to taste
curry leaves
lemon juice - 1 tsp
red chilli powder - 1 tsp
oil to fry






Method:
- cut the brinjal in rounds
- marinate the brinjal with lemon juice, salt, ginger garlic paste and red chilli powder
- allow that to rest for 1/2 an hr
- now add oil in a pan
- add the curry leaves and fry
- arrange the marinated brinjals and cook in slow fire until its roasted on one side
- toss it over on the other side and roast until done
- serve.

Thursday, July 21, 2011

Vegetable Puli Kootu


MIXED VEGETABLES PULI KOOTU

This recipe gets the tangy taste from the tamarind thats used with vegetables, kind of different recipe. This goes well with rice and as a side dish. Its usually prepared in a semi gravy consistancy, but, I made this as a dry side dish for my roti rolls for dinner.

Ingredients:
Mixed vegetables - 2 cups
salt to taste
oil - 1tbsp
urad dal - 1 tsp
mustard seeds - 1/2 tsp
curry leaves - 10 - 15
red chillies - 4
corriander seeds - 1 tsp
cumin seeds - 1 tsp
grated coconut - 4 tsp
tamarind - 1 lemon size (made into a paste)







Method:
- add 1 tsp of oil in a pan and roast red chillies, corriander seeds and cumin seeds
- add some coconut and grind to a fine paste
- add the mixed vegetables in a pressure pan and add some tamarind water 
- pressure cook for 1 whistle. 
- now add oil in a pan
- add the urad dal and mustard seeds,, fry for a min.
- add curry leaves and fry for a min 
- pour that to the vegetables and serve them hot.

Wednesday, July 20, 2011

Red Chillies Chutney

RED CHILLIES CHUTNEY


Ingredients: 
Red chilles - 25 (soaked in water overnight)
corriander seeds - 1/2 tsp
salt to taste
cumin seeds - 1/4 tsp
garlic - 5 - 6 flakes
tamarind paste - 1/2 tsp
dry coconut powder - 2 tbsp
curry leaves - a handful







Method:
- drain the red chillies and add along with the rest of the ingredients and grind to a fine paste
- Goes with with idli and dosa
- while serving add some good amount of gingelly oil and serve. It would taste awesome.

Tuesday, July 19, 2011

Masala Sambar

MASALA SAMBAR


Ingredients:
thuvar dal - 1 cup
tomato - 1 (chopped)
salt to taste
hing - 1/4 tsp
turmeric powder - 1/2 tsp

To grind:
coconut - 4 tbsp (grated)
red chillies - 15
corriander seeds - 1 tsp
pepper - 1/2 tsp
cumin seeds - 1/2 tsp
fenugreek seeds - 3/4th tsp
onion - 1 chopped
oil - 1 tsp

To fry:
onion - 1 (chopped)
mustard seeds - 1 tsp
urad dal - 1/2 tsp 
curry leaves - 10 - 15
oil - 1 tbsp

Tamarind extract - 2 tbsp
corriander leaves - 2 tsp (chopped)







Method:
- add dal, tomato, salt, hing, turmeric powder and some water in a pressure cooker and cook till they are soft and mushy
- add 1 tsp of oil in a pan and add coconut,corriander seeds, red chillies, pepper, cumin seeds , fenugreek seeds, onion and fry till you get a lovely aroma
- allow them to cook and grind to a fine paste
- in a pan add oil and add mustard seeds when the oil is hot.
- add the urad dal and curry leaves and fry
- add the chopped onion and fry till they are golden brown
- add the ground paste and fry for 4 - 5 mins till the raw smell is gone
- now add the tamarind extract and the dal mixture
- allow them to cook 
- add the chopped corriander leaves and cook till they arre done and serve.


Source:
My friend Usha..


Note:
When my friend gave me this recipe, she asked me to add some vegetables as well. But I was happy to prepare this way as usually my DH doesnt like vegetables in Sambar. You can cook fry vegetables and pressure cook for 1 whistle , then add them to the sambar as well. Goes well with Kerala rice and papad.

Monday, July 18, 2011

Aval Dosa

AVAL DOSA

Ingredients:
aval - 1 cup
rava - 1/2 cup
rice flour - 1/2 cup
channadal - 1/2 cup
carrot - grated - 1/4 cup
cabbage - grated - 1/4 cup
salt to  taste
soda powder - 1 pinch
curd - 1 cup







Method:
- soak rice flakes and channa dal for 2 hrs seperately
- grind that along with curd, rava to a fine paste
- add salt and rice flour and mix well without any lumps
- add the grated carrot and cabbage and mix well
- allow that to rest for 10 mins and then make them into thin dosa's.

- Serve

Saturday, July 9, 2011

Wheat Halwa

WHEAT HALWA


Ingredients:
wheat flour - 1 cup
sugar - 1/2 - 2 cups
water 3 cups
ghee - 5 - 6 tbsp
cardamom powder - 1/4 tsp
cashews and raisins - 1 tsp each




Method:
- make a thin syrup with sugar and water and bring that to a boil
- turn off the stove
- in a pan add 2 tbsp of ghee and add  the flour
- keep frying the flour till the raw smell is gone
- and also ensure  that the flour is not burnt
- turn off the flame and keep it aside
- in a pan add 1 tbsp of ghee and add the cashews and raisins
- fry till they are golden brown
- add that to  the flour
- add the cardamom powder  to the flour as well
- bring the syrup to a boil and keep add the flour mixture little by little while you keep stirring to the mix the mixture well using the other hand
- slowly that gets cooked
- when all the flour are added , add the ghee and mix well
- keep the stove in low flame and close the pan with a lid
- allow that to cook for 5  mins
- then keep mixing once in a while
- when it become like an halwa, you can spread this on a greased plate 
- allow that to cool and serve.

Friday, July 8, 2011

Chicken Kofta Curry

CHICKEN KOFTA CURRY


Ingredients:
chicken - 250 gms (boneless)
Egg - 1 
Onions - 3 (chopped)
tomatoes - 3 (made into a puree)
thick coconut milk - 1 cup
red chilli powder - 1 tsp
oil - to fry
corriander powder - 1/2 tsp
garam masala powder - 1/2 tsp
turmeric powder - 1/2 tsp
bay leaf, cloves, cinnamon, cardamom - 2 each



To marinate:
red chilli powder - 1/4 tsp
ginger garlic paste - 1 tsp
salt - 2 pinches
turmeric powder - 1/4 tsp
onion - 1 (chopped)
corriander leaves - 1 tbsp (finely chopped)
garam masala - 1/4 tsp 







Method:
Kofta Marination:
- add the onion and chicken and mince it in a mixie
- make sure that the water is well drained before you do this as we dont want any more moisture, else you cannot make koftas.
- add ingredients "to marinate" and mix well
- add 1 egg and mix well and allow that to marinate for min 1 hr.
- if you are in a hurry, you can leave this to marinate in the fridge


For gravy:
- add oil in a pan
- grind the onions to a fine paste
- add salt and turmeric powder
- allow this to cook until the oil oozes out of the mixture
- add the tomato puree and ginger garlic paste
- add the red chilli powder, corriander powder and garam masala
- mix well and allow that to cook till it forms a paste
- and the paste should give out the oil
- in a muslin cloth add the bayleaf, cinnamon, cardamom, cloves and tie it up
- add this cloth bag into the onion mixture and add some water
- when the water comes to a boil add the coconut milk and allow that to cook for 2 mins
- now make small balls out of the kofta and add them slowly into the gravy
- ensure that you dont mix the gravy and the gravy is not in a very higgh flame
- when you add all the koftas in, close the pan with a lid and allow that to cook in slow flame for 15 - 20 mins
- remove the lid, check for taste and check if the koftas are well cooked.
- then sprinkle some corriander leaves on top and remove the spice bag from the curry


Serve with rice/ dosa/ idli / puttu/ string hoppers (idiyappam).




Thursday, July 7, 2011

How to use an electric Roti Maker?

HOW TO USE AN ELECTRIC ROTI MAKER?

Hello ppl,

I am sure that many of them will not be aware of how to use a roti maker. I was one ampong them until a few days. I got it and I learnt how  to use it with great difficulty.

The key points for this work are:
- the dough. It should be prepared 1 -2 hrs before making so that the roti would be soft and fluffy.

- there should not be any oil added in the roti maker or on the roti while making it

- Roll the roti balls and place it exactly where I have placed it. The key idea is when you close the lid and press it, the roti will be exactly in the middle.




- Close the lid and press  the dough for one second and open.
- thats how it looks. Allow  that to cook for 20 seconds and turn it the other side.



- its the other side. do you notice the bubbles?


- this is exactly how that cooks..



- now close the roti with the lid for 20 seconds and reopen it, and you would see the roti just getting fluffy and rise...


- now serve them.


- Oil less roti's ready to eat!!!!!!

Wednesday, July 6, 2011

Navarathan Kuruma


NAVARATHAN KURUMA



This is a wonderful recipe. I have used cauliflower, peas, beans, potato, carrot for mixed vegetables. Rest is your choice.'


Ingredients:
Mixed vegetables - 2 cups (chopped)
onion - 2 (chopped)
tomatoes -2 (made into puree)
ginger - 1 tsp (grated)
corriander powder - 1/2  tsp
red chilli powder - 1  tsp
cumin powder - 1/2 tsp
green chillies - 2 (slit in between)
salt to taste
turmeric powder - 1/2 tsp
oil - to fry
cinnamon stick - 1 "
cardamom - 2 
cloves - 2 
corriander leaves - 5 - 6 tsp (chopped)
bay leaf - 1 



To grind:
cashews - 2 tsp
khus khus - 1 tsp (soaked in hot water for an hr)
curd -  1/4 cup
coconut - 4 tbsp






Method:
- in a pan add oil
- add cinnamon, cardamom and cloves
- add bay leaf and fry.
- add the onions and green chilli
- fry till the onions are transparent
- add the grated ginger and fry
- add the tomato puree and fry
- meanwhile in a pressure pan add the vegetables, a pinch of salt and turmeric and cook till its done
- and grind "to grind" ingredients to a fine paste
- add the salt, turmeric, red chilli powder, cumin powder, corriander powder and mix well
- add the ground paste and give it a good stir
- add the boiled vegetables and the corriander leaves
- add some water and allow that to cook for another 5 mins
- remove and serve hot.



Tuesday, July 5, 2011

Chappathi Rolls

CHAPPATHI ROLLS


Ingredients:
Thin chappathis 
Dry sabji / side dish






Method:
spread the side dish inside the chappathi and roll well

You can also keep the sde dish in inside the chappathi and roll  them. 

Monday, July 4, 2011

Cabbage and Potato with Methi Leaves

CABBAGE AND POTATO WITH METHI LEAVES


Ingredients:
Cabbage - shredded and chopped finely - 1 cup
potato - boiled and mashed - 1 cup
onions - 1 (finely chopped)
salt to taste
red chilli powder - 1 /2 tsp
greeen chillies - 2 chopped finely
methi leaves - chopped - 1/4 cup
amchur powder / lemon juice - 1/2  tsp
oil - 2 tbsp
garam masala - 1/2 tsp







Method:
- in a pan add oil 
- add the onions and green chillies and fry till they turn colour
- add  methi leaves and cabbage and fry for 4 - 5 mins
- to that add salt, potato, red chili powder, garam masala and fry
- add some water and allow that cook 
- when the mixture is dry add the amchur powder / lemon juice and mix well





I served this recipe for chappathi's. I spread the side dish to my chappathi and rolled them. That makes it easy to carry them for office.

Note: 
I added amchur powder / lemon juice to remove the bitterness of Methi leaves in the dish. you can omit if you don't like that flavour.